I used a couple pounds of pork shoulder, and cut it into pieces about an inch by an inch, removing any connective tissue and extra fat, but you could just as easily buy a some precut pork (or veal) stew meat and skip that step. In something that you can take from the stove to the oven, sear the meat in butter until brown all over, then remove, chop a couple of onions a quarter inch or so and saute them in the drippings until soft, then add back the meat put a couple of tablespoons of paprika and a tablespoon or so of flour in there and mix until coated. Stir in a little tomato paste, and if you can find it, paprika paste, a couple spoonfuls of beef base, and a half cup or so of water to make a really thick mixture. Cover it and put it in the oven for an hour and a half or so at 325, until the meat is really tender. Take out, add a container of sliced mushrooms and a cup of red wine, cover and finish for another thirty minutes in the oven. Serve over noodles or spaetzle and top with sour cream.
Spaetzle - you can do the first part of this in advance. Whisk together three or four eggs, a 1/4 cup of water, a little salt, ground nutmeg and chopped chives, then add flour and mix until you've got a thick but still pourable consistency. Work it through a spaetzle maker into a pot of boiling salted water and cook until it floats, then drain it and rinse it and put it away until you're ready to eat. When you're ready, melt some butter in a pan and when it's hot, put the spaetzle in and let it cook over medium high, not playing with it too much so that it browns, then mix it up and let it brown a little more.
Really good stuff.
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